Pistachio Cake + Almond Orange Buttercream

This cake is like a little piece of sunshine in each bite. The roasted pistachios give it a hearty, satisfying base flavor, and the orange/almond buttercream adds a certain lightness that can only be found in homemade frosting.

Ingredients

Pistachio Cake

Flour: 3 1/2 cups

Baking Powder: 1 1/2 teaspoons

Baking Soda: 3/4 teaspoon

Salt: 1 teaspoon

Butter: 1 3/4 cups

Sugar: 2 cups

Eggs: 4

Buttermilk: 1 1/2 cups

Vanilla Extract: 2 1/2 teaspoon

Pistachios (Roasted & Salted): 1 cup + 1/4 cup (divided)

Honey: 1 tablespoon

Almond Orange Buttercream

Sugar: 1 cup

Egg Whites: 4

Softened Butter: 26 tablespoons

Almond Extract: 1/4 teaspoon

Vanilla Extract: 3/4 teaspoon

Orange Zest: 1 teaspoon

The How To (Pistachio Cake):

Preheat the oven to 350 degrees, butter three 9 inch cake pans and line with parchment paper.